White Chocolate Macadamia Nut Brittle Ice Cream Sandwiches

Guys, I may be in trouble…or at least me waistline might be! I’ve just discovered how to make my absolute favorite ice cream flavor, Macadamia Nut Brittle, right at home and have used it to create these yummy little ice cream sandwiches I’d hope you’d want to try over and over again.

A few years ago, simply by accident, I picked up this flavor of ice cream and I absolutely loved the way the macadamias added this irresistible sweet nuttiness and the brittle provided a crunchy, caramelly goodness that I found myself digging for and it was all enveloped so perfectly in this luscious vanilla ice cream.

But alas, all good things must come to an end, and a few years ago I discovered that I could no longer find my dreamy dessert on the shelves no matter how hard I tried as it had sadly been discontinued and I finally succumbed to the idea of never having it again.

Luckily, we were reunited once again whilst studying abroad in Spain, where once a month I would happily treat myself to a pint wishing that there were someway to pack it in my suitcase when I left.

But now I don’t have to get on a plane to eat it and neither will you because it’s something that can be whipped together with just a few basic ingredients!

So as you can see I really love this stuff and am so thrilled to be able to share these ice cream cookie sandwiches for you all to enjoy. The fun part about these is that you can use whatever type of cookie you love most – I chose white chocolate chip because white chocolate and macadamia nuts are a classic combination – and you’ll be enjoying these in no time. So don’t let the frigid cold temperatures stop you from having you ice cream and eating it too, because I definitely haven’t! Enjoy 😉

Preheat oven to 350° F. Spread nuts on a baking tray and toast for 5 minutes. Cool and then coarsely chop. Set aside.

Take vanilla ice cream out of the freezer to begin softening.

Place the sugar, corn syrup, and water in a saucepan over medium heat and bring to a boil. After a few minutes cover the pan with aluminum foil and continue to boil over low heat for about 5 more minutes checking that the sugar isn’t turning too brown every minute, or so.

Remove the foil and add the butter, stirring with a wooden spoon until the butter is melted.

Cook over medium heat until the sugar just begins turning golden brown (or until a candy thermometer registers 300° F).

Turn off heat and immediately stir in the salt, baking soda, and nuts.

Meanwhile, coat a sheet pan with vegetable oil or spray and spread the nut mixture as thin as possible with a metal spatula.

Cut the brittle into tiny pieces and fold into softened ice cream.

Place ice cream and nut mixture back into the freezer to harden once again.

White Chocolate Chip Cookies

Preheat oven to 350°F and line baking sheet with parchment paper.

Mix butter and both sugars for with a stand mixer on medium speed until light and fluffy (about 2 minutes).

Add eggs, one at a time, and vanilla with mixer on low speed. Turn mixer back up and beat mixture until smooth.

Turn off mixture and add salt, baking soda, baking powder and flour, turning the mixture back on and mixing until just combined.

Turn off and fold in white chocolate chunks.

Using a spoon or cookie scoop, place balls of cookie dough about an inch apart on prepared baking sheet and using another piece of parchment paper, smash the dough until its flat.

Bake for 8-10 minutes and transfer to wire rack to finish cooling.

Once cookies are completely cool, assemble the ice cream cookies by scooping ice cream onto the backside of one cookie and placing another cookie on top.

Allow to refrigerate for at least two hours or overnight.

I’ll be bringing these to Fiesta Friday #57!! Looking forward to seeing you all there.

Wow delicious, the ice cream really does sound amazing. So good that you discovered to make it. I need to think about my favorite flavor that I can’t find anymore, Hagen Daz Pralines and Cream, I love that ice cream and can’t find it anymore.

Thank you!! I have been so sad ever since discovering it was discontinued, but thought that it can’t be too difficult to make at home. I love that blogging has pushed me to try new things and as a result I now can eat this ice cream all the time. I definitely say try making some Pralines and Cream at home! 😉

J. Hermann

June 23, 2018 at 1:41 am

White chocolate macadamia nut cookies, and vanilla ice cream with toffee bits are one of my wife’s favorites, so I made these for our anniversary. 😊. They were great, and were enjoyed immensely! I had extra macadamia nut pieces that I added to the cookies, but otherwise followed the recipe exactly. It’s perfect for anyone who loves these flavors. I could eat the brittle every day…